Roasted Butternut Squash with Tahini

الوقت

التحضير 25 دقيقة · الطهي 35 دقيقة · الإجمالي ساعة

الصعوبة

سهل

1. 1

   Preheat oven to 475°F. Put squash and onion in a large mixing bowl. Add 3 Tbsp of the organic light tasting extra virgin olive oil, 1 sea salt, and a bit of black pepper, to taste. Toss well.

2. 2

   Spread on a baking sheet lined with parchment paper. Roast in oven for 30-35 minutes or until vegetables start to turn color around edges and are cooked through.

   35 دقيقة
3. 3

   Remove from oven. Make tahini sauce: In a small bowl, place tahini, lemon juice, water, garlic, and sea salt to taste.

4. 4

   Pour remaining 1 1/2 tsp oil into a small skillet or frying pan and place over low heat. Add pine nuts and pinch sea salt and cook for approximately 2 minutes, stirring often as the nuts will turn brown all of a sudden if you look away. Remove from heat when they are a golden color. Transfer to a plate to cool slightly.

   2 دقيقة
5. 5

   To serve, spread the vegetables on a plate or platter and drizzle the tahini sauce over. Sprinkle with the pine nuts, followed by the homemade za’atar.

ملاحظات وبدائل

مسببات الحساسية

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